Oberstdorf pork (Oberstdorfer Saubuckel)

Category: Meat dishes
Kitchen: german
Oberstdorf pork (Oberstdorfer Saubuckel)

Ingredients

Pork loin or neck (with fat) 1 kg
Salt, pepper, garlic taste
FOR SAUCE
Corn starch 30 g
Meat broth (replaced with milk) 350 ml
Butter 100 g
Egg yolk 2 pcs
Hard cheese 130 g
Dry white wine 40 ml (increased to 80 ml)
Lemon juice taste

Cooking method

  • 1. Grate pork (I have a neck) with spices, make slots in the meat, stuff with halves of garlic (garlic powder was used in the original). Fry over high heat on all sides until a beautiful crust. I used a cauldron for this.
  • Oberstdorf pork (Oberstdorfer Saubuckel) Oberstdorf pork (Oberstdorfer Saubuckel) Oberstdorf pork (Oberstdorfer Saubuckel)
  • 2. Then reduce the heat, cover and simmer for 40 minutes without additional liquid - its own fat is enough (in the original it was necessary to bake in the oven for 40 minutes at a temperature of 2000C - it seemed a bit too much to me ...).
  • 3. Prepare the sauce. Pour the starch in hot milk, stir vigorously, add the yolks, simmer until thickened. Add 30 g of grated cheese, dissolve. Add softened butter and finally turn off the wine. You don't need to cook for a long time, the sauce should not be too thick. The amount of wine increased to taste. By the way, it would not hurt to add a little more garlic to the sauce. Add more cream at the end if desired.
  • 4. Cut the meat into slices about 1 cm thick. Place in a mold, pour over the sauce, sprinkle with the remaining cheese. Bake at 2000From until the cheese melts. Sprinkle with lemon juice before serving.
  • The amount of sauce was originally calculated for 500 ml of broth. I reduced it to 350 ml. The husband does not like a large amount of sauce, so he used only half of the cooked one.
  • Oberstdorf pork (Oberstdorfer Saubuckel) Oberstdorf pork (Oberstdorfer Saubuckel)
  • Oberstdorf pork (Oberstdorfer Saubuckel)
  • Oberstdorf pork (Oberstdorfer Saubuckel) Oberstdorf pork (Oberstdorfer Saubuckel)
  • Oberstdorf pork (Oberstdorfer Saubuckel)
  • Oberstdorf pork (Oberstdorfer Saubuckel)

Time for preparing:

1.3 hours

Cooking program:

plate

Note

Oberstdorf (German and Bav. Oberstdorf) is a commune in Germany, in the state of Bavaria.
Subordinate to the administrative region of Swabia. It is part of the Upper Allgäu region.
Oberstdorf is known for hosting numerous winter sports competitions. The world ski championships were held here 3 times (1931, 1987, 2005). On the classic Oberstdorf ski jump, the stage of the "Tour of four ski jumps" is regularly held, and on the giant one - the world skiing championships. Every year in early autumn, the Nebelhorn Trophy figure skating tournament is held here. Skiing is a type of ski jumping from a springboard, which, according to calculations, allows you to jump 185 m or more.

ang-kay
Sash,juicy, apparently! I'll take it away.
Pulisyan
Angela, yes, very juicy. Everything here depends on raw materials. You need to pick up a piece of fat (with beautiful streaks) - and no problem !!! Glad that the meat was liked!
tuskarora
OOO, myasushko! Pork! Want.
Pulisyan
Yes, Lenochka! : girl_wink: Pork is what you need!
Tumanchik
And a piece for me. And then the diet got
Rada-dms
Pulisyan, enticing pig! I will definitely do it by the weekend !!!
Pulisyan
Quote: tumanofaaaa
And then the diet got
Irus, diet? How did you get on with that? Poor thing!
Olga, let the pig turn out delicious !!!
Mikhaska
Pulisyan! Oh! What a wonderful pig! Yes, also from the neck! Definitely our dish. And the sauce is delicious and new to me when applied to pork.
Thank you!
Pulisyan
Irina, cook for health !!! : girl-yes: Eat with pleasure !!!
barska
Very appetizing! We visit Obersdorf all the time: summer camp and figure skating competitions, so far we have not tasted such pork. On the trail. weekend again we go to the Bavarian championship, maybe we will meet on the menu ...
Pulisyan
Nina, thanks for your feedback and interesting information! I will look forward to a review of the pork (I took the recipe from a German site - I hope it's close to the original)!
SvetaI
Expensive Alexandra, thanks for the delicious, original and at the same time uncomplicated recipe! I of course like most housewives slightly deviated from the original recipe, but in my opinion this did not worsen the taste of the dish.
For some reason, my men do not eat the neck, so I had a piece of pork loin, but a large piece - one and a half kilograms. I didn't feel like frying it in a frying pan, so I rubbed it with salt and pepper, stuffed it with garlic and baked it in a sleeve in the oven until golden brown, that is, an hour and a half, or even all two. In principle, the meat was already completely ready and usually we eat it in this form, but I wanted to try the sauce!
After reading your comments, I took 300 ml of milk, 25 g of starch and the rest as you have. I added a bit of salt to the sauce (although it was possible not to do this) and added dried garlic. This turned out to be yummy, it was even a pity to spend it on meat.
In general, I pulled myself together, cut the meat, laid out the sauce, sprinkled with cheese and baked.
Tasty - dump head! And it takes time - 10 minutes to prepare the meat and 10 minutes to prepare the sauce, and this can be done not in one day - bake the meat the day before, but already fiddle with the sauce before dinner. And the oven, smart girl, works by itself.
Here, a whole composition came out, but really, very tasty and simple.
Pulisyan
Svetlana, thank you for trying the recipe! I'm glad your family liked it! Personally, I love the cheese crust everywhere. The husband is indifferent. He would have eaten without the sauce .... And I liked the sauce !!!

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